Spring in a bowl.
This wild garlic soup is silky, deeply comforting, and surprisingly elegant despite the very simple ingredients. The sweetness milk balances the sharp green flavor of wild garlic, while lemon juice keeps everything bright and fresh.
Topped with buttery oyster mushrooms and crispy roasted potatoes, this soup feels like something between rustic countryside cooking and modern restaurant comfort food.
Ingredients
For the soup
- 100 g wild garlic (ramsons) stems and leaves separated
- 10 g butter
- 10 ml olive oil
- 500 ml milk
- 10 ml lemon juice
- 7 g salt
For serving
- oyster mushrooms
- roasted potato slices
- freshly cracked black pepper
- olive oil (optional)
Instructions
- Wash the wild garlic carefully and separate the stems from the leaves.
- Slice the leaves roughly and keep them aside for later.
- In a saucepan, heat the butter and olive oil together over medium heat. Add shallots and wild garlic stems and cook gently for 3–4 minutes until soft and fragrant.
- Add the wild garlic leaves for only 30 seconds. This keeps the soup vibrant green and preserves the fresh spring flavor.
- Season with salt and lemon juice. Taste and adjust acidity if needed — the soup should feel fresh, creamy, and slightly bright.
- While the soup is cooking, fry oyster mushrooms in butter until golden and deeply caramelized.
- Roast or pan-fry thin potato slices in oil until crispy.
- Pour the soup into warm bowls and top with buttery oyster mushrooms and crispy potatoes.
- Finish with black pepper and a drizzle of olive oil if desired.
Notes & Tips
- Wild garlic loses color quickly, so always add the leaves at the very end.
- For a richer version, replace part of the milk with cream.
- This soup pairs beautifully with toasted sourdough bread.
- If you can’t find wild garlic, young garlic greens or spinach with a small garlic clove can work as an alternative.
